Dec 26, 2010

Karanji- step by step pictures - diwali recipes

        Its so good to come back to the wonderful world of blogging after a long break. I had been to India for the last three months and it had been quite eventful with my sister's wedding,meeting friends and relatives,travelling,shopping, packing and unpacking a couple of times and falling sick at times. Now finally back in Singapore, we are trying to settle ourselves to the usual routine.
        So the recipe for today which is karanji was made at our place in India during diwali. I was meaning to post this since then , but some technical problems kept me away from posting some posts in my drafts.I am hoping to post them before the year ends.Karanji a Maharashtrian savoury is similar to somaasi in the south and gujiyas in the north. The only variation is in the kind of stuffing used. Here we have used a mixture of dessicated coconut and poppy seeds. But powdered roasted gram or dry fruits or sweetened khoya can also be used for the filling.
         So here I am posting the basic recipe for karanji with step by step pictures for the the advantage of our readers. Try making them with filling of your choice and enjoy them anytime!!!

karanji for diwali

For the cover-
Maida/all purpose flour- 1cup
Rava/semolina- 1tbsp
Ghee- 1/2tbsp
Salt- A pinch
Water as required

Method- Knead the flour into a soft and firm dough mixing all the above ingredients. Shown in the picture below.
For the stuffing-
Dessicated coconut- 1cup
Poppy seeds/khus khus-1/2 cup
Cardamom powder- a pinch
Powdered sugar-  2 cups

Oil for deep frying

Grate the dessicated coconut.
Roast the poppy seeds till its slightly warm. Take care that it does not turn brown. Grind it to a fine powder.
Grind the dessicated coconut to a fine powder and combine it with the powdered poppy seeds.

Add the powdered sugar to the above mixture and mix well. The stuffing is ready.
Make small balls with the dough. Roll each of them to a small circle.

Place the stuffing in the center and seal the ends as shown in the picture.

Repeat the same with rest of the dough and stuffing.

Heat the oil till it is hot. Deep fry the karanjis till they are a golden brown.



Priya said...

Awesome step by step wise pictures Sowmya, beautiful and crispy karanjis..

Subhie Arun said...

wow..karanji looks fabs..dear..its looks similar to our curry its diff taste n filling....

will try soon..bookmarked...merry christmas!

Hari Chandana said...

perfect karanji.. looks awesome !!

Hamaree Rasoi said...

Hi Sowmya

Karanjis look superb. So delicious looking pieces.

Hamaree Rasoi

notyet100 said...

welcome back,..:-)
karanji looks yum

Harini said...

ya, we call it kajjikayalu and as u mentioned, the filling can change per preference..lovely ones there!!

Subhashini said...

My fav diwali sweet.Looks perfect

Sumi said...

welcome back sowmya. very nice recipe and step by step picture.I recently bought a mould to try out somas, will give this version a try

Viyoma said...

Yumm!! Glad to have you back!!

sanjeeta kk said...

Lovely festive treats!

Lite Bite

Ganga Sreekanth said...

looks crispy.........thanks for the recipe

♥LOVE2COOK♥ said...

Yummylicious, wish I could grab some now! :D

jayasree said...

Good to see you back, Sowmya.

I too made this for Diwali but with a different stuffing. Lovely pics.

rekhas kitchen said...

Looks crisp and perfect my favorite

Omu Rice said...

in malaysia it called karipap...the inside karipap mostly curry dish potato and sometimes sardine dish...i love it...

Priya (Yallapantula) Mitharwal said...

wow, so well done, I recently went to India and bough the mould for gujhiyas, which would I guess fit these as well.

Home Cooked Oriya Food said...

welcome back...
looks so yum...

Apu said...

Well made - karanji looks delicious!!

Chitra said...

This name is new to me.. Looks good. :)

Usha said...

Looks like I missed a lot of fun posts on your site while I was away on my trip!

Karanjis look fabulous, great step by step pics too....

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